Pepper Steak Recipe

If there’s one dish that never fails to win over hearts at my table, it’s Pepper Steak. Tender slices of ribeye are seared to perfection, tossed with a rainbow of bell peppers and sweet onions in a savory, luscious sauce—this is pure home-cooked comfort with an irresistible pop of color and flavor!

this Recipe

Ingredients You’ll Need

This Pepper Steak is surprisingly simple to put together, and every ingredient plays a big part in building bold, savory flavors and juicy tenderness. Here’s why each one matters—and a few little tips to make them shine!

• Ribeye Steak (2 to 2 ½ pounds, sliced thin): Ribeye is rich and marbled, which means it stays buttery-soft after quick searing, but sirloin or flank steak work wonderfully too.
• Salt & Black Pepper: These pantry staples help amplify and balance the deep beefy notes in every bite.
• Flour (2 tablespoons): A quick toss in flour gives the steak a slight crust and helps thicken the velvety sauce.
• Avocado Oil: Perfect for high-heat searing; its neutral flavor lets the steak and veggies shine.
• Onions (2 small, thinly sliced): They caramelize into sweet, golden ribbons that form the aromatic backbone of the dish.
• Italian Seasoning (½ teaspoon): Adds subtle herby complexity.
• Paprika (½ teaspoon) & Smoked Paprika (¼ teaspoon): For depth, warmth, and that gentle, smoky finish.
• White Pepper (¼ teaspoon): Lighter than black pepper, it adds an earthy kick and rounds out the flavor.
• Bell Peppers (3 medium-large, any color): The more colorful the better—each brings its own sweetness and crunch.
• Garlic (3 cloves): Essential for that unmistakable savory aroma.
• Tomato Paste (5 tablespoons): Rich, concentrated tomato flavor lays the base for a saucy finish.
• Beef Stock/Broth (½ cup): Binds it all into a luscious, spoonable sauce.
• Rice or Favorite Side: Fluffy white rice is a classic, but you can get creative—think basmati, brown rice, quinoa, or cauliflower rice.
• Chopped Green Onions: A fresh, zesty garnish that brightens every serving of Pepper Steak.

Variations

One of my favorite things about homemade Pepper Steak is how easy it is to make it your own! Feel free to experiment with different proteins, veggies, or seasonings to match your pantry, diet, or mood.

• Try Different Cuts: If you’re out of ribeye, don’t fret! Sirloin, flank, or even skirt steak all work great (just slice against the grain for tenderness).
• Add More Crunch: Toss in snap peas, baby corn, or sliced carrots with your bell peppers for bonus texture and color.
• Turn Up the Heat: For a spicier steak, add a dash of crushed red pepper flakes or sliced jalapeño when you sauté the onions.
• Make it Lighter: Swap out beef for chicken strips or use tofu for a delicious vegetarian version—just adjust the searing time as needed.

How to Make Pepper Steak

Step 1: Prep and Season the Steak

Start by slicing your ribeye steak into thin, even strips—aim for about ¼ inch thick. Sprinkle the beef with a couple of generous pinches of salt and black pepper. Dust the slices with flour and toss everything in a big mixing bowl to coat. This little flour trick helps achieve a flavorful crust and ensures your sauce clings just right!

Step 2: Sear the Steak

Heat a large, heavy-bottomed skillet (cast iron is perfection here!) over medium-high heat and add 2-3 tablespoons of avocado oil. Working in batches, sear the steak strips for about 2 minutes, just until browned on the outside. Be careful not to crowd the pan—you want those lovely caramelized edges. Remove each batch as you go and set aside.

Step 3: Sauté the Onions and Spices

In the same skillet, drizzle in a touch more oil if needed. Add the sliced onions and let them cook for around 10 minutes, stirring occasionally, until they soften and turn a gorgeous golden brown. Sprinkle in another pinch or two of salt and pepper, then add Italian seasoning, paprika, smoked paprika, and white pepper—let the fragrances swirl through your kitchen!

Step 4: Add Bell Peppers & Garlic

Next, add your sliced bell peppers straight into the pan with the onions and spices. Sauté for 2-3 minutes, just until the peppers are soft but still bright and a little crisp. Add the minced garlic and stir for another 30 seconds, to let that delicious aroma bloom.

Step 5: Build the Sauce

Push the veggies to the sides, and stir in the tomato paste—let it cook for about 30 seconds to get rid of any raw taste and unlock its sweetness. Slowly pour in the beef stock, stirring everything together into a luscious sauce. Taste now and adjust seasoning if needed, making it just perfect for you.

Step 6: Finish and Serve

Add your seared steak strips (and any juices!) back into the skillet. Toss gently and simmer for 30 seconds to 1 minute—just to warm the beef through and let the flavors mingle. Serve hot over fluffy rice or your favorite side, and scatter with loads of chopped green onion. That’s Pepper Steak at its best!

How to Serve Pepper Steak

Garnishes

A handful of freshly chopped green onions sprinkled right before serving adds brightness and an inviting pop of color. If you’re feeling extra fancy, a little fresh parsley or a pinch of toasted sesame seeds can also take your Pepper Steak presentation to the next level.

Side Dishes

Pepper Steak is an absolute star over fluffy white rice, but don’t stop there! Basmati adds delicate fragrance, but you can pair this saucy beef with brown rice, quinoa, jasmine rice, or even buttery mashed potatoes—truly, whatever makes you happiest.

Creative Ways to Present

For a stunning stir-fry bowl, layer Pepper Steak over a mound of coconut rice and pile high with extra veggies. Or, spoon it into lettuce wraps for a fun, hand-held dinner party twist! If you’re meal prepping, divide everything into bowls for gorgeous, grab-and-go weekday lunches.

Make Ahead and Storage

Storing Leftovers

Leftover Pepper Steak will keep beautifully in an airtight container in the fridge for 3-4 days. The flavors actually deepen overnight, so next-day lunches will have you counting down the hours to mealtime!

Freezing

If you’re planning ahead, Pepper Steak freezes really well. Let it cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge for best results—easy weeknight magic!

Reheating

Gently reheat your Pepper Steak on the stovetop over medium heat, adding a splash of beef broth or water if needed to loosen up the sauce. Microwave works in a pinch too—just cover and heat in 30-second bursts, stirring halfway through to avoid overcooking the steak.

FAQs

Final Thoughts

I promise, once you try this Pepper Steak, it’ll join your dinner rotation in no time. It’s flavor-packed, fast, and endlessly adaptable—nothing beats the feeling of gathering around the table for a warm, colorful, homemade meal. Can’t wait for you to share this one with your friends and family!

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